Title: Potato filling
 Categories: Potatoes, Casseroles, Amish
      Yield: 8 -10 servin
 
 
  	2 1/2-3 lbs Potatoes 	2 c. water 	1 3/4 c. milk 	1/8 tsp saffron 	2
  tbsp boiling water 	1/2 c. chopped onion 	1 c. chopped celery 	1/4 c.
  butter 	1/2 loaf white bread, cubed 	3 eggs, beaten 	2 tsp salt 	1/8
  tsp pepper
  
  1. Peel & cube potatoes.  Cook in 2 c. water.  Drain & mash with 1 c.
  milk. Set Aside
  
  2. Soak saffron in boiling water.  Set aside.
  
  3. Saute onion & celery in butter until soft.  Set aside.
  
  4. In a large bowl, toss together bread, eggs, salt, pepper, 3/4 c.
  milk, & saffron.  Add mashed potatoes & mix together with a large
  spoon until well blended.
  
  5. Spoon into a 3 qt. casserole dish.
  
  6. Cover & bake @ 350 for 1 hour or until heated through. This recipe
  is from Frances Musser, Newmanstown, PA.